Step-by-step approach
01
Weigh all flours and calculate total flour
02
Express each direct ingredient as a percentage of flour
03
Account for flour and water in a sourdough starter
04
Check target dough weight and yield
05
Scale uniformly while respecting process constraints
Important consideration
A 70%-hydration dough means 70 g water per 100 g flour after accounting for flour and water present in preferments.
Frequently asked questions
Can a recipe use more than one flour?
Yes. Add all flour weights in the denominator of baker’s percentage.
Take your next step
Use the linked resource to turn the guidance into a calculation or a reusable working document.
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